Creamy Parmesan Italian Sausage Ditalini Soup
This hearty Italian soup blends creamy Parmesan cheese, tender ditalini pasta, and savory sausage into a soul-warming bowl. It’s the perfect comfort food for chilly days, combining tradition with ease.
Equipment
- Dutch Oven or Large Pot
- Ladle
- Knife and Cutting Board
Ingredients
Main Ingredients
- 1 lb Italian sausage mild or hot, casings removed
- 1 tbsp olive oil optional
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 8 oz ditalini pasta
- 1 cup Parmesan cheese grated, plus extra for garnish
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- salt and pepper to taste
- fresh parsley or basil optional garnish
Instructions
- Brown the Italian sausage in a large pot over medium-high heat until fully cooked. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery in sausage drippings (add olive oil if needed) until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in basil, oregano, and red pepper flakes. Add broth and bring to a boil, scraping the pot bottom.
- Return sausage to pot, add ditalini pasta. Reduce heat to simmer and cook until pasta is al dente, 7–10 minutes.
- Lower heat and stir in cream and Parmesan cheese. Simmer gently until cheese is melted and soup is creamy.
- Season with salt and pepper to taste. Garnish with more Parmesan and herbs if desired, then serve.
Notes
To prevent pasta from becoming mushy when storing leftovers, cook it separately and add to individual portions before serving.